Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

Press excess moisture out of the tofu by squeezing between two layers of paper towels (or other preferred method.) Repeat until moisture is absorbed.

Dice the tofu into cubes and place in a medium mixing bowl along with the barbecue sauce. Toss together and arrange on the prepared baking tray, using tongs or your fingers. Bake the tofu for 30 minutes or until browned and stiffened, flipping the tofu pieces over halfway through and brushing with extra barbecue sauce.

While tofu bakes, spiralize the zucchini with Blade C and prepare the dressing. Place all of the ingredients for the dressing into a small bowl and whisk together. Add water if needed, to thin the dressing. Set aside.

Five minutes before the tofu is done, set a large skillet over medium-high heat. Once the pan is hot, add the zucchini and garlic and let cook for 3 minutes, tossing, until zucchini is softened. Season with pepper.

Divide the brown rice into bowls and top with zucchini noodles, tofu, and avocado. Drizzle with dressing. Serve.